Gastronomi ve Mutfak Sanatları Lisans Diploması

ISCO: 08

ISCO: 08

• Have a comprehensive and systematic understanding of concepts, principles, theories and facts related to hospitality and tourism industry and understand the role of gastronomy and culinary arts within the context of hospitality and tourism industry.
• Understand and applythe concepts, principles and theories in the gastronomy and culinary arts.
• Understand and apply the principles of nutrition and food science in the field of gastronomy and culinary arts.
• Identify and practice national and international food safety standards.
• Identify, use and care the physical environment, tools, equipments and technologies related to the fieldof gastronomy and culinary arts.
• Identify and practice a variety of culinary cooking methods.
• Have detailed knowledge of national and international cuisines and prepare and/or cook food from these cuisines.
• Develop a variety of menus on the basis of menu planning principles.
• Analyze and control food and beverage costs and price menus.
• Have detailed knowledgeof alcoholic and non-alcoholic beverages and utilize a variety of alcoholic and non-alcoholic beverages in food production.
• Understand and demonstrate buffet decoration and visual presentation techniques of foods.
• Identify all stages of food & beverage production process, from purchasing to serving, and solve the potential problems that may occur in these stages. Understand and apply national and international laws, regulations, and professional standardsrelated to gastronomy and culinary arts.
• Identify and practice the ethical standards in the field of gastronomy and culinary arts.
• Demonstrate effective use of both basic and professional information and communication technologies and software.
• Demonstrate reading, listening, speaking and writing skills in English at least at the level of C1 of European Language Portfolio.
• Demonstrate reading, listening, speaking and writing skills in a second language at least at the level of B2 of European Language Portfolio.
• Have an understanding of concepts, principles, theories and facts within the contexts of business and economics.
• Understand and apply management theories and practices in order to effectively run a food and beverage operation.
• Work effectively both independently and with others.
• Communicate effectively verbally, non-verbally and in a written way and demonstrate effective presentation skills.
• Demonstrate professionalism in dress, grooming, personal hygiene, and appearance that reflect standards expected of gastronomy and culinary arts professionals.
• Understand the principles and revolutions of Atatürk and adopt fundamental principles of the Republic.

Gastronomy and culinary arts department was set up in 2010 and aims to train qualified chefs for the accommodation and catering businesses. In the direction of this goal students are supplied with the following data, 2 foreign languages one of which is English, IT, tourism sector and tourism businesses, contemporary management and leadership, Turkish cuisine, International cuisine, principles of nutrition, food science and technology, and food and beverage production

Admission to the faculty is arranged within the framework of Turkish Higher Education Council Law and decisions. Students are admitted to the faculty in accordance with the Higher Education Entrance Examination (YGS) and Undergraduate Placement Examination results determined by the Student Selection and Placement Center (ÖSYM) in Ankara. Documents required for the registration;

1 – High school diploma or its equivalent,

2 - Student placement examination result determined by the Student Selection and Placement Center (ÖSYM) .

Highly educated and experienced alumni have a wide range of job opportunities including the following ones. 1. Middle and upper level kitchen manager at F&B department of the Accommodation-enterprises, restaurants, bars, independent food and beverage enterprises 2. Have opportunity to work as a master trainer / instructor for the practical lessons related to Culinary, Service, Bar, Cooking at Anatolian Hotel and Tourism Vocational High Schools, Anatolian Girls Vocational and Girls Vocational High Schools, other vocational high schools and Tourism Training Centers 3. Academic career opportunity for successful and inclined students 4. There is an opportunity of becoming a teacher of vocational courses in secondary schools for the graduates of Masters in Education Studies.

Full-time